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This study investigated the nutrient quality of different millet types in their whole and decorticated forms. The documentation on the nutrient composition of millets suggested that they are rich in unsaturated fatty acids, phenolic acids and insoluble dietary fibre. The nutrient composition and in vitro starch digestibility varied widely among the different millet types. Decortication leads to a significant loss in nutrients, however the percent decrease depends on the millet type. The change in expected glycemic index after decortication was not very high except for kodo millet. The second part of the study evaluated the effect of parboiling on the decortication yield and nutritional quality of millets. Parboiling method used for pearl and proso millets increased the yield of decorticated millets by 28-35%. Parboiling significantly altered the nutrient composition and in vitro digestibility of millet products. Porridge and steam-cooked couscous prepared from parboiled millets showed lower in vitro starch and protein digestibility when compared to native millets products. Significant increases in the resistant starch and phenolic acids were also observed in the millet products from parboiled grains. The study demonstrated that parboiling may be an effective way of improving decortication yield without deteriorating nutritional quality of millets.

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Drying is an energy intensive process. The conventional heat-based drying methods often produce changes in the physico-chemical properties of products. A newly developed electrohydrodynamic (EHD) drying technique may be much less destructive to these heat-sensitive materials. This thesis presents comparative analyses of product deterioration in EHD-dried whey proteins, using electrophoresis, differential scanning calorimetry (DSC), and color measurements. Gel electrophoresis showed the disappearance of bands and reduction in band intensities depending upon the temperature of the oven in which the whey protein was dried. The thermograms of the differential scanning calorimeter varied considerably as the temperature of oven-drier increased. EHD, air-drying, and their combination showed no significant change in the electrophoretograms and thermograms compared with the native protein. Color measurements also indicated no significant change in color of EHD-dried whey protein whereas oven-drying produced darker colors from the original. These results allowed us to conclude that physico-chemical properties of whey protein remained intact after drying with EHD.

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